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Wholemeal Buckwheat Pancakes with Rhubarb, Strawberries and Whipped Ricotta

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Wholemeal Buckwheat Pancakes with Rhubarb, Strawberries and Whipped Ricotta Wholemeal buckwheat pancakes with rhubarb, strawberries and whipped ricotta These light, fl uffy pancakes have an earthy fl avour, which is complemented by the sweet and tangy fruit and creamy ricotta. If the rhubarb and strawberries are not at their peak or if they are slightly tart, add a teaspoon or two of maple syrup or honey to sweeten when you serve. SERVES 4 Transfer to a small bowl, then cover with plastic PREP TIME 20 MINUTES fi lm and refrigerate until required. Reserve the COOKING TIME 30 MINUTES remaining syrup for serving. 4. Preheat the oven to 100°C (80°C fan-forced). 500 g strawberries, hulled, and halved if large Line a baking tray with baking paper. 300 g trimmed rhubarb stalks, cut into 4 cm lengths fi nely grated zest of 1 orange 5. For the pancakes, whisk the buttermilk and eggs juice of 2 oranges, including pulp in a large bowl until combined. Sift the fl ours, 1½ cups (300 g) fresh, fi rm low-fat ricotta baking powder and bicarbonate of soda over the buttermilk mixture, tipping the husks from the WHOLEMEAL BUCKWHEAT PANCAKES sieve into the bowl. Whisk until well combined. 2⁄3 cup (160 ml) buttermilk 2 large eggs 6. Heat a large non-stick frying pan over low– ½ cup (80 g) wholemeal plain fl our medium heat. Spray the pan lightly with oil then, ½ cup (75 g) buckwheat fl our working in batches, measure just less than ¼ cup 1 teaspoon baking powder (60 ml) of the batter into the pan for each pancake. ¼ teaspoon bicarbonate of soda Gently tilt the pan to spread out the batter to a light olive oil spray, for cooking thickness of about 1 cm. Cook for 2 minutes or until the pancakes begin to set around the edge 1. Place the strawberries and rhubarb in a large, and bubbles start to appear on the surface. Flip heavy-based saucepan. Add half of the orange zest, them over and cook on the other side for another reserving the remainder for serving, along with 1–2 minutes until puffed, lightly browned and the orange juice and pulp. Bring to the boil over cooked through. Transfer to the prepared tray, medium heat, then reduce the heat to low and cover loosely with foil and keep warm in the oven. simmer, stirring occasionally, for 5–6 minutes or Repeat with the remaining batter to make a total until the fruit is tender. Remove from the heat and, of 8 pancakes. using a sieve, strain over a bowl, pushing down on 7. Serve 2 pancakes per person, topped with one- the solid fruit to strain all the liquid. quarter of the whipped ricotta, drained fruit, 2. Set the solid fruit aside to cool, and return remaining syrup and zest. You could also dollop the liquid to the pan. Boil over high heat for some of the ricotta between the pancakes, if 4–5 minutes or until thickened and syrupy. you like. Transfer to a small heatproof bowl and set aside to cool. 3. Whip the ricotta and ¼ cup (60 ml) of the cooled syrup in a food processor or blender until smooth. Add a little more syrup to adjust the consistency if required. It should be smooth, but not runny. NUTRITIONAL ANALYSIS ENERGY (KJ) 1401 CARBOHYDRATE (G) 38 SODIUM (MG) 791 TO SERVE 4 (PER SERVE) PROTEIN (G) 20 SATURATED FAT (G) 4.5 FIBRE (G) 7 BREAKFASTS 125 Baker IDI Wellbeing_text_PART4_6th SI.indd 125 28/10/2016 12:07 pm.
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